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    French Classical Menu

    Uploaded by

    Paul Jose
    The document outlines the courses of a traditional French classical menu, including appetizers, soups, eggs, pasta, fish, meat, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as consommé julienne and cream of potato soups, omelettes, spaghetti and ravioli pasta dishes, grilled herring and fish mayonnaise, steak diane and lamb chops for entrees, pineapple and lemon sorbets, roasted meats like lamb and beef, baked potato and grilled tomato sides, green and fruit salads, chocolate bavarois and black forest cakes for desserts, and a selection

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    French Classical Menu

    Uploaded by

    Paul Jose
    2K views19 pages
    The document outlines the courses of a traditional French classical menu, including appetizers, soups, eggs, pasta, fish, meat, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as consommé julienne and cream of potato soups, omelettes, spaghetti and ravioli pasta dishes, grilled herring and fish mayonnaise, steak diane and lamb chops for entrees, pineapple and lemon sorbets, roasted meats like lamb and beef, baked potato and grilled tomato sides, green and fruit salads, chocolate bavarois and black forest cakes for desserts, and a selection

    Original Title

    FRENCH CLASSICAL MENU

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    The document outlines the courses of a traditional French classical menu, including appetizers, soups, eggs, pasta, fish, meat, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as consommé julienne and cream of potato soups, omelettes, spaghetti and ravioli pasta dishes, grilled herring and fish mayonnaise, steak diane and lamb chops for entrees, pineapple and lemon sorbets, roasted meats like lamb and beef, baked potato and grilled tomato sides, green and fruit salads, chocolate bavarois and black forest cakes for desserts, and a selection

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views19 pages

    French Classical Menu

    Uploaded by

    Paul Jose
    The document outlines the courses of a traditional French classical menu, including appetizers, soups, eggs, pasta, fish, meat, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as consommé julienne and cream of potato soups, omelettes, spaghetti and ravioli pasta dishes, grilled herring and fish mayonnaise, steak diane and lamb chops for entrees, pineapple and lemon sorbets, roasted meats like lamb and beef, baked potato and grilled tomato sides, green and fruit salads, chocolate bavarois and black forest cakes for desserts, and a selection

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    You are on page 1of 19

    FRENCH CLASSICAL MENU

    WITH EXAMPLES

    www.indianchefrecipe.com 1
    Hors d`Oeuvre

    • A small bit of
    appetizing food as
    spicy meat, fish,
    cheese.
    • Its served before meal.
    • Example: fish salad,
    egg mayonnaise, meat
    salad.
    www.indianchefrecipe.com 2
    Potage
    • Two soups are generally
    provided on the menu
    one is clear soup and
    thick soup.
    • Example:
    • consommé julienne,
    chicken clear soup.
    • Cream of potato, Cream
    of broccoli.

    www.indianchefrecipe.com 3
    Oeufs
    • Oeufs are the dishes made
    from egg. The Omlets is
    the most popular item.
    • There are other styles of
    cooking and preparation
    of eggs such as
    • Boiled, poached, mush
    room omlets.

    www.indianchefrecipe.com 4
    Farineaux
    • This is Italy`s
    contribution to the
    courses of the menu.
    • Pasta dishes are
    spaghetti, lasagna and
    ravioli…
    • Pasta is made from
    durum wheat.

    www.indianchefrecipe.com 5
    Poisson
    • Poisson is the dishes
    made from fish.
    • Examples : grilled
    herring, pomfret orly,
    fish mayonnaise.

    www.indianchefrecipe.com 6
    Entre`e
    • Entre’es are generally
    small, well garnished
    dishes which come from
    kitchen ready for
    service.
    • Example: steak diane,
    lamp chops, pork chops.

    www.indianchefrecipe.com 7
    Sorbet
    • Sorbet are water ice flavoured with
    champagne or wine or liqueur and
    is served in a tall glass with a
    teaspoon/sundae spoon.
    • During this course, Russian cigars
    and cigarettes are passed around.
    • Eample: pineapple sorbet, lemon
    sorbet, rospberry sorbet.

    www.indianchefrecipe.com 8
    Releve’s
    • This is the main meat
    course on the menu.
    • Releves are normally
    larger than entrees and
    take the form of butcher’s
    joins which have to be
    carved. These joints are
    roasted.
    • Example: lamb, beef,
    duckling.
    www.indianchefrecipe.com 9
    Rôti
    • This course normally consists
    of game birds or poultry and is
    often included in the entrée.
    • Each dish is accompanied
    with its own particular sauce
    and salad. Example: Roast
    chicken, Braised duck, roast
    quil.

    www.indianchefrecipe.com 10
    Legumes
    • These are vegetable dishes
    that can be served
    separately as an individual
    course or may be included
    along with the entrée,
    releve or roast courses
    • Example: baked potato,
    grilled tomatoes, broccoli.

    www.indianchefrecipe.com 11
    Salade
    • A cold dish of various
    mixtures of raw or cooked
    vegetables, usually
    seasoned with oil, vinegar
    or other dressing.
    • Salad such as green salad,
    fruit salad, russion salad,
    tomato salad, bean salad.

    www.indianchefrecipe.com 12
    Buffet froid/ cold buffet
    • In this course chilled
    meat(small) pieces are
    served. Such as roast
    chicken, roast duck.

    www.indianchefrecipe.com 13
    Entremets
    • Entremets on a menu
    refers to desserts. This
    may be hot or cold
    sweets, pastries,
    custards
    • Example: chocolate
    bavarois, black forest,
    fruit salad, banana split

    www.indianchefrecipe.com 14
    Savoureux
    • Savouries may take the form of
    savoury items served hot not on
    toast or as a savoury souffle.
    • This course may be served
    before or after the sweet course.
    • It usually served with butter
    crackers, occasionally celery.
    • Example: Gouda, camembert,
    cheddar.
    www.indianchefrecipe.com 15
    Fromages
    • Cheese board will combine hard , semi-hard,
    soft or cream and fresh cheese.
    • cheddar Hard England
    • Edam Hard Holland
    • Brie Soft France
    • Demi-sel Soft France
    • Caerphilly Semi-hard Wales
    • Ricotta Fresh Italy

    www.indianchefrecipe.com 16
    Desserts
    • All forms of fresh
    fruits and nuts may be
    served at end of the
    meal.

    www.indianchefrecipe.com 17
    Beverages
    • All kinds of cold and hot
    beverages including soft
    drinks are offered.
    • Tea ,coffee.

    www.indianchefrecipe.com 18
    • Thank you…

    • Have a nice day…...!

    www.indianchefrecipe.com 19

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